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Bourbon Spice Cake

Newly fallen leaves crunch below tightly laced shoes while hoodies and sweaters hide favorite t-shirts. Red and yellow begin to dot the landscape as piles of color are tediously constructed by neighbors tidying their littered lawns. Brisk winds carry in cold nights. The smell of near and distant fireplaces roaring to life fill the dark, frigid air.

Leftover unwanted candy, once passed out to masqueraded kids, is packed away high up in a pantry to be forgotten. Jack o Lanterns are replaced with browns and golds, and little turkey decorations. Soon snowmen and Santa Clauses will take their places.

Open windows are traded for blankets and quilts, nights out under the stars traded with evenings curled in front of favorite movies. Kitchens though remain filled with sweet treats. Pies are still baked, cookies still stuffed into jars and cakes still stand proud on tall cake stands. Sweet teeth still call out for their satiation.

The bourbon in this moist cake provides a scrumptious sweetness, its layers of spice play perfectly with the cinnamon, cardamom and nutmeg that help this cake scream autumn. On its own or dusted with powdered sugar, this cake is a scrumptious, easy fall-time treat.

If you are not a fan of bourbon you can substitute rum, or another liquor of your choice. You can also substitute it with milk and add a teaspoon of vanilla if you are looking for an alcohol-free cake.

2. Brush the melted butter in a bundt pan. Toss the crushed walnuts in and one the pan around to coat the sides and center tube of the pan with the walnuts. Toss out the remaining.

3. Cream together the butter, sugar and spices (cinnamon, nutmeg and cardamon) until light and fluffy.

4. Add in the bourbon and mix in completely.

5. Mix the eggs and milk together and set aside. Add the flours and baking powder together and set aside.

6. Add half of the dry mix into the butter sugar mixture and mix until combined. Add all of the liquid to the mixture and mix until combined. Add the remaining dry mixture and mix until the batter comes together.

7. Pour the batter into the bundt pan (leaving room at the top for it to rise and expand).

8. Bake in a preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

9. Let cool in the bundt pan before removing.

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Enjoy!

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AUTHOR -
Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking.
Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.

As usual, this post is well written and offers a unique and tasty recipe for the season. The things that make this one stand out is the awesome blend of bourbon, nuts and spices. Also, the triplets of flour types here are definitely the keys to its wonderful texture. Very creative and no doubt delicious!

This has already been printed and may actually get made today if I get the time. It’s gorgeous. I love cardamom and you had me sold as soon as I saw it as one of the spices. The bourbon is just an added bonus. Thanks for sharing this beautiful recipe.

Russell your cakes (or anything you make for that matter) always looks so gorgeous. Bravo for such good photographic work, as everything just looks like it is straight out of a wonderfully expensive cookbook.

One day when you launch your cookbook tour I am going to be first in line waiting for that pen of yours to write something this beautiful inside the pages that I can cherish and pass down to my kids. I am sure your note will not be a run on sentence like mine.

I luv incorporating liquors in desserts because it gives it such a great flavor. Beautiful looking cake, especially the shape of the pan you used…looks like it released from the pan perfectly {I always have such a hard time with bundt-type pans :) }

I am one off those odd people who wants to like bourbon or other strong liquors, but can’t (fire water on the throat) unless it is baked or cooked with. This recipe is right up my alley. One question– what size bundt pan did you use? I know the size and baking time make a difference. I am already thinking about a browned butter caramel sauce to go with this!

RisaG

I am very tempted! Loved reading the intro to the recipe. I must admit, I love cakes that use booze, but I have never had one with Bourbon. This is a nice change of pace from the rum cake I always make. This looks delicious!